Lemon Chicken Tartlets

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Lemon Chicken Tartlets Ingredients

FOR THE PASTRY CASES	; chopped (4oz)
250 g Ready-made shortcrust	75 g Canned sweetcorn kernels;
FOR THE FILLING	2 Spring onions; finely
5 tb Lemon; garlic and herb dip	1 tb Fresh basil; finely chopped
125 g Cooked; cold, skinless,	Salt and freshly ground
; boneless chicken	TO GARNISH
; breast finely	Fresh herb sprigs

Instructions for Lemon Chicken Tartlets

Preheat oven to 190 C, 375 F, Gas mark 5. Roll the pastry out on a lightly floured surface to a thickness of 1cm ( 1/2 inch). Cut into rounds using a 7cm (3 inch) plain cutter. Use to line a patty tin, pricking the bases all over with a fork. Bake for 15-20 minutes, or until lightly browned. Transfer to a wire rack to cool completely. Place the lemon, garlic and herb dip in a bowl, along with the chicken, sweetcorn, spring onions and basil. Mix to combine. Spoon teaspoonsful of the mixture into the cold pastry cases, arrange on a serving plate and garnish with sprigs of fresh herbs. Serve immediately. Converted by MC_Buster. NOTES : These tasty tartlets are ideal for cold buffets or parties or simply served as appetising hors doeuvres. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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